Pakistani dishes in Usa

This roasted Brussels sprouts recipe turns out crispy every time! Roasting in a 450°F oven makes tender centers and browned edges.

When it comes to vegetables, there’s nothing quite like the crispy perfection of roasted Brussels sprouts! I remember back when these were a hated vegetable, but now so many restaurants have crispy sprouts on the menu, they’re a positive food trend.

Here’s my very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of this veggie to your home. Make them way and you’ll never need another recipe!

How to Roast Brussels Sprouts in the Oven

Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:

Use high heat: 450°F. High heat makes them tender on the inside and crispy on the outside.
Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture.
Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below).
Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.

My Best Tips for Crispy Roasted Brussels Sprouts

Keep other pans out of the oven! To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but I’ve had them come out soggy when I try to cook other foods at the same time.
Dry them before adding the oil. Make sure to pat them fully dry before adding oil and seasonings so they don’t pick up added moisture.
Stir only once. Opening the oven door drops the temperature so stirring just once is ideal.
Adjust timing based on our oven. My Brussels sprouts are usually finished at 22 minutes, but keep an eye on it and adjust to your oven. They should be very brown with a tender center and crispy leaves.

Ways to Season This Roasted Brussels Sprouts Recipe

Roasted Brussels sprouts taste incredible with just salt and pepper and no added seasoning! But I like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. Here are a few more ideas you might consider, though they taste fantastic as is:

Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.
Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumbles
Balsamic glaze: Drizzle with Balsamic Glaze (or go to Balsamic Brussels Sprouts)
Maple glaze: Try this Brussels with Maple Glaze recipe
Honey: Simply drizzle with a little honey before serving
Hot sauce: Toss with Frank’s Hot Sauce or Sriracha to taste
Pecans or walnuts: Top with chopped pecans or candied pecans or candied walnuts
Bacon: Add bits of cooked bacon or candied bacon

What to Serve Alongside

These roasted Brussels sprouts really go with just about any main dish, especially fall dinners and cozy winter dinners. Here are a few things I like to serve them with:

Alongside seared salmon or pan seared chicken breast
On a holiday plate with creamy mashed potatoes and vegetarian meatloaf
Chopped into a grain bowl with farro, cannellini beans, feta, and tahini sauce

See more ideas in my Thanksgiving side dishes and vegetable side dishes roundups.

Storing and Reheating Leftovers

Roasted Brussels sprouts are best right out of the oven: they’ll never be quite as crispy (unless you reheat them in an air fryer!). You can store them refrigerated for up to 4 days though: they’re still very delicious!

To reheat, you can spread leftovers on a sheet pan and cook at 425°F for 5 to 7 minutes, or crisp them in a skillet with olive oil for a few minutes. The absolute best way to reheat is in an air fryer for a few minutes until the leaves are crisp again.

More Ways To Cook Brussels Sprouts

Brussels sprouts are a big favorite over here, so I’ve tried just about every way to cook them. Here are a few more of my favorite Brussels sprouts recipes:

Dietary Notes

This roasted Brussels sprouts recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

Roasted Brussels Sprouts

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This roasted Brussels sprouts recipe turns out crispy every time! Roasting in a 450°F oven makes tender centers and browned edges.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Side Dish
Method: Roasted
Cuisine: American
Diet: Gluten-Free, Vegan, Vegetarian

Ingredients

1 1/2 pounds Brussels sprouts (off the stalk)
3 tablespoons olive oil
½ teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese, for serving (optional)

Instructions

Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
Mix the sprouts with the olive oil, garlic powder, kosher salt, and lots of fresh ground black pepper.
Line a baking sheet with parchment paper (not a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
Roast for 20 to 25 minutes until very browned and fork tender with crispy leaves, stirring once. If serving with Parmesan cheese, toss with the Parmesan cheese in the last minute and return the pan to the oven until slightly melted. Otherwise, add another pinch of salt before serving if desired. Enjoy immediately.

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This cranberry martini is a tart-sweet spin on the classic vodka martini starring Cointreau, fresh lemon, and cranberry juice. It’s easy to shake up in just 5 minutes!

Here’s a tasty, sweet tart spin on the vodka martini that you’ve got to try: the Cranberry Martini! It’s refreshing, zingy, and balanced, shaken up with Cointreau orange liqueur and fresh lemon juice.

If you think this drink looks like the classic cocktail the Cosmopolitan, you’re right! The Cosmo is a favorite in my 300 cocktail recipes, and this cranberry martini takes cues from the bright flavor and color. I love serving this one anytime you need a signature drink, and it’s especially perfect for fall and winter holidays (though it works anytime!).

Ingredients In a Cranberry Martini

The cranberry martini is a spin on the flavored vodka martini. Though the Classic Dry Martini is made with gin and vermouth, there’s a whole family of vodka martinis that are fruity and herbal. I’ve got lots of types of vodka martini recipes, from ginger to pomegranate to cucumber.

There are a few vodka martinis that make the list of the International Bartender’s Association official cocktails, like the Lemon Drop Martini, French Martini, and the Espresso Martini. Many other vodka martinis are more free-form and the ingredients depend on the bartender. Here’s what’s in my spin on the cranberry martini:

Vodka: Any mid-shelf bottle works; I like Tito’s.
100% cranberry juice: I like using unsweetened cranberry juice in my cranberry cocktails, not cranberry juice cocktail. See more below!
Cointreau: This orange liqueur adds citrusy notes that compliment the cranberry; you can also use triple sec.
Fresh lemon juice: Always use a fresh lemon in cocktail recipes: you can taste the difference!
Simple syrup: Homemade simple syrup is easy to make and stores for up to 1 month in the fridge.

Unsweetened vs Sweetened Cranberry Juice

This cranberry martini recipe is optimized to use 100% unsweetened cranberry juice. It’s easy to find at your local grocery these days, but be careful when you’re picking it out from the shelf. There are several different types of cranberry juice you’ll see:

Sweetened cranberry juice or cranberry juice cocktail has added sugars and sometimes high-fructose corn syrup as sweetener. It is the type used for classic cranberry cocktails of the past, like the Vodka Cranberry and others. We prefer…
100% cranberry juice is the preferred option. The benefits of this type? The color is brighter and you can sweeten your drink to taste.

If all you can find is sweetened cranberry juice, just use half of the simple syrup in the recipe below — or even just add it to taste!

How to Make a Cranberry Martini (Basic Steps)

Once you’ve rimmed the glass: making a cranberry martini is very simple! It’s a classic shaken cocktail, so all you have to do is shake the ingredients in a cocktail shaker. Here’s what to do:

Shake: Add the vodka, cranberry juice, Cointreau, lemon juice, and simple syrup to the cocktail shaker. Shake for 15 seconds until cold.
Strain: Strain the drink into a glass and serve!
Garnish: If you’d like, you can add fresh cranberries to the glass, but it doesn’t need it. A lemon wedge on the glass rim also looks fun.

How to Sugar a Martini Glass Rim

I like to serve this cranberry martini with a sugar rim to add an extra visual flair. The sugar also helps to balance out the tart flavor: but it’s not required! This type of rim is similar to the presentation of a lemon drop martini. Here are our tips to making the perfect rim:

Use superfine sugar if possible. If you have access to it, superfine sugar sticks to a glass easier than granulated sugar. But you can use granulated if it’s all you have.
Take a lemon wedge and cut a notch in the middle. Then slide it around the rim of the glass. This moistens the rim without having to use your fingers!
Rim the outside edge only. Spread the sugar on a plate in an even layer. Tilt the glass into the sugar so that it sticks to the outside edge. Shake off any loose sugar into the sink.

Cranberry Martini vs Cosmopolitan: What’s the Difference?

The Cranberry Martini and Cosmo are very similar: both use vodka, cranberry juice, orange liqueur and citrus juice, and they’re shaken in a cocktail shaker.

The Cosmo usually uses lime juice and the original recipe uses cranberry juice cocktail, so it looks more pink. My cranberry cocktail uses lemon and 100% cranberry juice, so it looks redder and tastes more tart.

How to Make a Pitcher of Cranberry Martinis for a Crowd

To make this for a crowd, here’s what to do to make an 8 serving pitcher so you don’t have to shake drinks to order:

In a pitcher, stir 1 cup vodka, 1 cup 100% cranberry juice, ½ cup Cointreau, ½ cup fresh lemon juice, and ⅓ cup simple syrup.
Add three big handfuls of ice, stir until the pitcher is cold.
Strain into glasses and serve.

Easy Cranberry Martini

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This cranberry martini is a tart-sweet spin on the classic vodka martini starring Cointreau, fresh lemon, and cranberry juice. It’s easy to shake up in just 5 minutes!

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 drink 1x
Category: Drink
Method: Shaken
Cuisine: American
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

1 ounce vodka**
1 ounce 100% cranberry juice (not sweetened*)
½ ounce Cointreau
½ ounce lemon juice
2 teaspoons simple syrup or maple syrup*
Granulated or superfine sugar, for the rim (optional)
For the garnish: fresh cranberries, lemon wedge

Instructions

Cut a notch in a lemon wedge, then run the lemon around the rim of a martini glass. Dip the edge of the rim into a plate of superfine sugar.
Place the vodka, cranberry juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold.
Strain the drink into a cocktail or martini glass. Garnish with cranberries and a lemon wedge and serve.

Notes

*If all you can find is sweetened cranberry juice, use half the simple syrup quantity (or add it to taste).

**How to make 8 drinks for a crowd: In a pitcher, mix together 1 cup vodka, 1 cup 100% cranberry juice, ½ cup Cointreau, ½ cup fresh lemon juice, and 5 tablespoons simple syrup. Add 3 handfuls of ice and stir until cold. Pour into glasses and serve.

More Cranberry Cocktails and Martinis To Try

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This creamy pumpkin smoothie tastes like pie filling, but it’s a healthy snack or breakfast! Pumpkin, yogurt, banana, apple and spices blend up in 5 minutes.

Ready for pumpkin season? I’m here for it! Many of the season’s recipes are sugar loaded: pumpkin cookies, cake, and of course good old pumpkin pie. But why not enjoy all the flavors in a healthy and delicious way?

Enter my pumpkin smoothie recipe: it’s creamy and full of pumpkin-spiced flavor and made with Greek yogurt and fruit! It’s a deliciously cozy way to usher in the season without the sugar high. It’s also packed with protein from the yogurt. My son is specifically very into this one (especially sipping it out of a pumpkin mug!).

5 Star Reader Review

“I just made this for my husband and me for breakfast this morning. What a pleasant meal that was! I like the combination of flavors in the smoothie, none standing out, but together yielding an enjoyable experience.” -Alexandra

Ingredients In This Pumpkin Smoothie

This pumpkin smoothie is full of good-for-you ingredients. It’s also got a drizzle of added maple syrup to make it just sweet enough that it feels like a treat. Here are the ingredients in this tasty smoothie:

Pumpkin puree: Make sure not to use pumpkin pie filling! You’ll just need plain unsweetened pumpkin puree. If you do have pumpkin pie filling, omit the spices and maple syrup, then add to taste.
Greek yogurt: Greek yogurt adds a creamy body and loads on the protein. It also provides probiotics for gut-health. You can also use any type of plain yogurt.
Banana: No need to freeze your banana! Use it room temperature, and it helps to add creaminess.
Apple: Apple also adds texture and body.
Pumpkin pie spice: This brings in the magic! Use store-bought or our homemade Pumpkin Pie Spice blend.
Maple syrup: Adds the final sweetness: you’ll need this to combat the bitterness of the pumpkin.

Pro Tips For The Right Texture

This pumpkin smoothie has just the right texture using Greek yogurt and pumpkin puree as the main liquid components. But here’s a note if your smoothie doesn’t start to blend right away:

Place all the liquid items into your blender first. This helps the blades not get stuck when you start to blend.
If necessary, add a splash or milk or water to your smoothie to help it blend. Whether you’ll need it depends on the consistency of your yogurt and how powerful your blender is.

Add-Ins And Variations

This pumpkin smoothie tastes pretty great as is. But you can mix it up if you like! Here are a few ideas for other add ins for this smoothie:

Oats: Add whole grains by throwing in ½ cup rolled oats.
Pecans, cashews or almonds: Throw in ¼ cup nuts for even more plant-based protein.
Nut butter: Or add 1 to 2 tablespoons almond butter or cashew butter.
Chai spices: Replace the pumpkin spice with chai spices.

Fun Topping Ideas

Want to take this pumpkin smoothie over the top? If you’re serving it for guests for a fall brunch, it could be fun to step it up a bit. Here are some ideas for toppings: let us know what other ideas you have!

Granola: Add healthy maple pecan granola for a tasty treat!
Chopped pecans or walnuts: A few chopped nuts look like lovely confetti.
Pumpkin seeds: Pepitas would be perfect! Or even pumpkin seed granola.

Make It Vegan Or Dairy-Free

Want to make this into a vegan smoothie? You can substitute oat milk or almond milk for the Greek yogurt! You can also use your favorite brand of vegan yogurt. It will have a slightly thinner texture than with yogurt, but it will taste just as good. (Here are more of my dairy free smoothies.)

Storage And Make-Ahead Notes

Smoothies are best right away, but this one lasts refrigerated up to 1 day in a sealed jar. It may separate, so shake the jar before enjoying.

Dietary Notes

This pumpkin smoothie recipe is vegetarian and gluten free. For vegan, plant-based, and dairy-free, use the variation in the recipe.

Frequently Asked Questions

What does a pumpkin smoothie taste like?

It tastes like less sweet, liquid pumpkin pie filling. It’s warm from the cinnamon and ginger in the pumpkin pie spice, and a little tangy from the yogurt.

Can you put canned pumpkin in a smoothie?

Yes, I like using it here along with pumpkin pie spice. Make sure to use canned pumpkin and not pumpkin pie filling (though it would also work, it will just taste sweeter!).

What fruit goes with pumpkin in a smoothie?

Banana and apple work great: pear could also be a stand in. You can also use Medjool dates instead of maple syrup if you like.

Do you need milk or yogurt for a smoothie?

Milk or yogurt makes it creamy, but you can use oat milk or coconut milk if you like. You can even use water but the texture will not be as creamy.

Pumpkin Smoothie

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This creamy pumpkin smoothie tastes like pie filling, but it’s a healthy snack or breakfast! Pumpkin, yogurt, banana, apple and spices blend up in 5 minutes.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 2 small smoothies or 1 large 1x
Category: Drink
Method: Blended
Cuisine: American
Diet: Gluten-Free, Vegan, Vegetarian

Ingredients

½ cup Greek yogurt or plain yogurt (or oat milk for vegan)
½ cup pumpkin puree
1 medium ripe banana
1 ½ cups fresh apple chunks (skin on, about 1 medium apple)
1 teaspoon Pumpkin Pie Spice
1 teaspoon vanilla extract
1 ½ tablespoons maple syrup
1 cup ice cubes
For the topping: pumpkin pie spice, maple pecan granola, etc.

Instructions

Place the ingredients in the blender in the order indicated, breaking the banana into pieces as you add it.
Blend on high until fully pureed and smooth, stopping and scraping as necessary. Depending on your blender and the consistency of your yogurt, you may need to add a splash of milk or water to get it to start. Eat immediately or refrigerate up to 1 day.

More Smoothie Recipes

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This pesto sandwich pairs the bright green herby sauce with fresh mozzarella, artichokes, and roasted red peppers. Toast it until golden for an easy lunch or dinner!

I’ve been making loads of pesto with all the basil I have in my garden, and I have my newest favorite idea of what to do with it: this pesto sandwich! Obviously making a sandwich isn’t rocket science, but the combination of these ingredients here is spot on so I had to share.

There’s a generous slather of basil pesto along with creamy buffalo mozzarella, marinated artichokes, roasted red pepper and briny olives. The veggies happen to be on an antipasto platter, so I like to call it a pesto antipasto sandwich. It takes just 10 minutes to whip up and is a fast lunch or easy dinner that’s so satisfying! Even Alex was a huge believer on this one (after being skeptical when I pitched him the idea).

Ingredients For This Pesto Sandwich

Here’s what you’ll need to recreate this next-level sandwich:

Good bread: When I say good bread, I mean artisan-style crusty bread like a square of focaccia, sourdough, or any sturdy artisan loaf (like my no knead bread).
Basil pesto: The best way to eat this is with my homemade basil pesto: it takes 10 minutes and tastes incredible. It also has a beautiful bright green color.
Fresh mozzarella, buffalo mozzarella, or burrata: I had this first with buffalo mozzarella and it was incredible! You can also use fresh mozzarella sold in a large ball or burrata, which is the richest option.
Marinated artichoke hearts: You can also use canned artichokes without the marinade: both taste great!
Roasted red pepper: I use jarred; simply slice it into strips before assembling.
Green olives: I love Castelvetrano olives because they have a nice mild flavor, but you can use any type.
Baby arugula: This adds a nice peppery fresh element. Make sure to use baby greens and not mature arugula sold in bunches.

Tips for the Best Pesto Sandwich

Here are a few things to note about this sandwich:

Make the pesto in advance. Have a big batch of pesto on hand so all you have to do is put everything together. I like to freeze pesto in an ice cube tray and then defrost just what I need.
Dry everything. This helps to keep the sandwich from getting soggy. Mozzarella, peppers, artichokes need a quick dry with a paper towel.
Press gently while cooking. Press down the sandwich when cooking so that it holds together.

Variations to Try

Vegan pesto sandwich: Use vegan pesto and vegan cheese or a white bean spread.
Add protein: Add grilled chicken for a chicken pesto sandwich or even a fried egg.
Switch the pesto: Sun dried tomato pesto or arugula pesto also work!
Skip toasting it and eat it cold: It’s actually also delicious without the toasting portion, as long as you have good bread.

What to Serve With It

Here are a few ways I like to turn this sandwich into a simple lunch or fast dinner:

Add soup like a tomato basil soup
Use the arugula for a simple arugula salad, or make an apple salad or dense bean salad to add fiber (my favorite idea)
Pile on some of my best potato salad or easy coleslaw
Serve with cucumber lemon water

Storage and Make-Ahead

This sandwich is best eaten immediately. If you’re packing it for lunch, keep the filling separate and then assemble it right before eating.

Extra pesto freezes well in an ice cube tray for up to 3 months.

Dietary Notes

This pesto sandwich is vegetarian.

Pesto Antipasto Sandwich

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This pesto sandwich pairs the bright green herby sauce with fresh mozzarella, artichokes, and roasted red peppers. Toast it until golden for an easy lunch or dinner!

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Yield: 1 sandwich 1x
Category: Sandwich
Cuisine: American
Diet: Vegetarian

Ingredients

2 slices good bread, such as focaccia or artisan bread
1 handful fresh mozzarella, buffalo mozzarella, or burrata
2 marinated artichoke hearts, drained and quartered
½ roasted red pepper, sliced
1 handful ripe green olives, pitted and roughly chopped
1 handful baby arugula
2 tablespoons basil pesto
Olive oil, for drizzling and cooking
Kosher salt

Instructions

Prep the fillings: Tear the mozzarella into bite-sized pieces and pat it dry with a paper towel. Drain and quarter the artichoke hearts, slice the roasted red pepper, and roughly chop the olives. Pat the vegetable fillings dry.
Make the sandwich: Spread the pesto evenly over the cut sides of both slices of bread, going all the way to the edges. Layer the mozzarella, roasted red pepper, artichoke hearts, olives, and arugula onto one slice, then drizzle with olive oil and sprinkle with a pinch of kosher salt. Top with the other slice of bread and press gently.
Toast the sandwich: Coat the bottom of a skillet with olive oil and heat over medium heat. Add the sandwich and cook until golden and toasted, about 2 minutes per side, pressing occasionally with a spatula. Slice in half and enjoy warm.

Notes

A few variations:

Vegan pesto sandwich: Use vegan pesto and vegan cheese or a white bean spread.

Add protein: Add grilled chicken for a chicken pesto sandwich or even a fried egg.

Switch the pesto: Sun dried tomato pesto or arugula pesto also work!

Skip toasting it and eat it cold: It’s actually also delicious without the toasting portion, as long as you have good bread.

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These delicious high protein meals are made from healthy whole food protein sources! My guide has you covered with ideas for breakfast, lunch, dinner, and snacks.

You might think that “high protein” meals have to be plain chicken breast or protein shakes. But I couldn’t disagree more: my go-to high protein meals are things like silky masoor dal with warming spices, a shrimp Caesar salad that comes together faster than takeout, and the baked chicken meatballs that my kids request by name.

After reviewing the hundreds of recipes on this website, I’ve found my top go-to recipes for high protein meals that will fuel your day that my entire family loves: including breakfast, lunch, dinner, and snacks. I’ve also included some information from the Mayo Clinic that may change the way you think about protein!

What Is a High Protein Meal?

The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!

What Are the Healthiest Protein Sources?

The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:

Fish or seafood
Lean meats, such as skinless, white-meat chicken or turkey
Egg whites
Low-fat dairy
Plant based protein like soy, nuts, seeds, beans and lentils

How Much Protein Do You Actually Need?

This article from the Mayo Clinic says you need 60 grams per day for an average adult. Once you’re 40 to 50 years old, you can start to lose muscle mass as you age, so you can target 70 to 90 grams.

The article also states that most Americans meet or exceed their protein needs. So it’s actually likely you’re already consuming enough protein, even if you’re not explicitly tracking it!

My Top High Protein Meals

Here are my top high protein meals, including vegetarian, vegan, and gluten-free dinner ideas. (You can find more meatless ideas in my vegetarian high protein meals.)

High Protein Dinner Ideas

Dinner is one of the easiest places to hit your protein goals: chicken, salmon and shrimp are simple to cook and high in protein. My masoor dal and red lentil soup are also great options for plant-based. Here are my 30 favorite dinners:

High Protein Meatballs

This juicy chicken meatballs recipe makes a deliciously healthy comfort food meal, served up in a tangy marinara sauce. It’s a hearty meal everyone will love!

Chicken: 28 g protein per serving
Vegan: 15 g protein per serving

Baked Salmon

This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.

37 g protein per serving

Enchilada Casserole

Our enchilada casserole recipe combines layers of tortillas, beans, cheese, and zesty sauce for an easy dinner idea! It’s faster than traditional enchiladas and makes a versatile easy meal with minimal effort—and you can make it with chicken or vegetarian.

26 g protein per piece vegetarian
41 g protein per piece chicken

Easy Mediterranean Shrimp

This easy Mediterranean shrimp recipe comes together in minutes in one skillet with garlic, feta, lemon and fresh dill. It’s a flavorful dinner that fits perfectly into a Mediterranean diet lifestyle!

37 g protein per serving

Easy Rice Bowl

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.

20 g protein per serving

Masoor Dal (Indian Red Lentils)

Masoor dal is a spiced Indian lentil dish that’s equal parts flavorful and cozy! This high protein meal is fully plant based and vegan; serve with rice for a tasty meal.

29 g protein per serving

Tofu Stir Fry

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.

19 g protein per serving (with ½ cup white rice)

Mediterranean Chicken

This Mediterranean chicken recipe stars tender chicken breasts baked with cherry tomatoes, olives, capers, lemon, and feta for a healthy one-pan dinner. Cooked in just 30 minutes!

41 g per serving

Perfect Sauteed Shrimp

This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.

34 g protein per serving

Pecan Crusted Salmon

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.

27 g protein per serving

Crockpot Shredded Chicken (Slow Cooker)

This easy slow cooker crockpot shredded chicken recipe is the ultimate meal prep staple! You’ll love this simple method that makes juicy, well-seasoned chicken for healthy weeknight meals like tacos, salads, sandwiches, and more. We’ve made it more times than we can count!

35 g protein per serving

Easy Black Bean Tacos

This delicious black bean tacos recipe takes just 15 minutes, a fast and easy dinner idea that pleases everyone! Customize your toppings for loads of variations. Works for gluten-free, vegan, dairy-free, and vegetarian diets.

22 g for 2 tacos

Shrimp and Orzo

This creamy shrimp and orzo recipe is a simple and tasty one pot meal! Juicy shrimp, tender orzo, salty feta and bright lemon come together into a satisfying dinner everyone will love.

37 g protein per serving

Simple Red Lentil Soup

This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.

23 g protein per serving

Mediterranean Rice Bowl

This Mediterranean rice bowl is ready in just 30 minutes, packed with colorful vegetables and bright flavors! With fluffy turmeric rice, seasoned chickpeas, and creamy tzatziki: it’s a weeknight dinner homerun.

21 g protein per serving

Spinach Stuffed Salmon

This stuffed salmon recipe is a simple weeknight dinner ready in 30 minutes that’s impressive every single time! Flaky, pan-seared salmon pockets are filled with a creamy, savory spinach artichoke filling.

41 g protein per serving

Spicy Tuna Rice Bowl

This tuna rice bowl recipe is an easy dinner idea that’s ready in 20 minutes! A mashup of savory tuna, fresh cucumber, and spicy mayo makes a satisfying weeknight dinner that’s budget-friendly and high protein. Less than $5 per serving!

22 g per serving

Chicken and Rice Soup

This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.

36 g protein per serving

Soba Noodle Bowl

This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.

20 g protein per serving

Baked Tilapia with Lemon

This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for an impressive yet easy dinner. This recipe has become a fan-favorite with many 5 star reviews!

39 g protein per serving

Greek Chicken Bowls

These Greek chicken bowls are a 30-minute weeknight dinner packed with turmeric rice, seasoned chicken, crunchy veggies, and creamy tzatziki. Fresh, healthy, and totally satisfying!

44 g protein per serving

Seared Tuna Steak

This perfectly seared tuna steak is ideal as an easy weeknight dinner: it’s one of my favorite protein-packed seafood recipes! Here are my expert tips for cooking this tasty fish and top ideas for ways to serve it.

26 g protein per serving

Shrimp Stir Fry

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like with this flavor-packed stir fry sauce.

30 g protein per serving (with ½ cup white rice)

One-Pot Chicken and Rice

This one pot chicken and rice is the perfect easy dinner that’s bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.

49 g protein per serving

Coconut Lentil Curry

This coconut lentil curry is a fast and easy dinner idea that’s both healthy and full of flavor. It’s perfect for weeknight meals! Over the years, it’s become a fan favorite recipe that’s highly-rated by readers.

24 g protein per serving (served with ½ cup rice)

Old Bay Shrimp

Hold onto your hats—here’s quite possibly one of the fastest easy shrimp recipes around! This Old Bay shrimp takes less than 10 minutes and results in juicy, perfectly seasoned shrimp. Add rice or pasta for a quick meal!

22 g protein per serving

Chicken Paillard

It’s surprisingly simple to make chicken paillard that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—a perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds!

31 g protein per serving

Shrimp Caesar Salad

This shrimp Caesar salad is our answer to, “What’s for dinner?” The shrimp cook in just 5 minutes and come out seasoned and juicy, making this a fast and easy high protein dinner dinner idea for weeknights or a simple lunch. Try it with our homemade Caesar dressing, or use purchased in a pinch!

30 g protein per serving

Tofu Fried Rice

This tofu fried rice recipe is bursting with flavor! Tender tofu takes center stage with fluffy rice, colorful veggies, and a savory sauce in this hearty vegan dinner.

18 g protein per serving

Chimichurri Salmon

This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby sauce—these flavors were made for each other! It's so quick and easy to make broiled, or you can try it baked or grilled.

25 g protein per serving

High Protein Breakfast Ideas

Breakfast is simple to make high-protein when you have yogurt or cottage cheese. Yogurt bowls and cottage cheese pancakes are two of my favorites here, as well as my smoked salmon toast. Here are my top 10 high protein breakfast recipes for mornings, or see my full guide to High Protein Breakfast Ideas.

Yogurt Bowls

Need a quick and healthy high protein breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!

31 g protein per serving

Easy Breakfast Burrito

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got massive savory flavor and a good amount of protein to boot.

25 g protein per serving

Cottage Cheese Breakfast Bowls

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.

20 g protein per serving

Cottage Cheese Pancakes

Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.

14 g protein for 2 pancakes

Smoked Salmon Toast

Smoked salmon toast is ideal for brunch, easy lunch, or as a party appetizer! This simple idea is a study in contrasts of flavor and texture.

20 g protein per serving

Ricotta Pancakes

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.

20 g protein for 2 pancakes

Smoked Salmon Omelette

This smoked salmon omelette recipe makes a special breakfast or brunch! Bursting with flavor, it takes minutes to make.

20 g protein per serving

Easy Smoothie Bowl

Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty breakfast or snack homemade.

16 g protein per serving

Quick Breakfast Sandwich

This 5 minute breakfast sandwich recipe makes mornings easy! Fluffy, cheesy eggs pair perfectly with a slather of smoky mayo.

23 g protein per serving

Cottage Cheese Toast

Need a 5 minute high protein breakfast or lunch? Cottage cheese on toast is an easy lunch idea or snack using this high protein cheese!

14.5 g protein per serving

High Protein Snack and Lunch Ideas

Lunch can be hard to plan especially at an office, but Mediterranean tuna salad and smoked salmon salad are two of my favorite ideas that go big on protein and are easy to transport. Here are my top 10 high protein snack and lunch recipes, or see my High Protein Lunch Recipes for more ideas.

Mediterranean Tuna Salad

This Mediterranean tuna salad takes just minutes to put together: it’s a fast and flavorful lunch or healthy dinner!

35 g protein per serving

Yogurt Parfaits

Here’s a deliciously easy snack or side idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.

10 g protein per serving

Texas Caviar (Cowboy Caviar)

This Texas caviar (aka Cowboy caviar) will have everyone crowded around the bowl! It’s full of big, zesty flavor and perfect for parties.

13 g protein per serving

Salmon Salad Sandwich

A salmon salad sandwich is a quick and easy lunch idea! Creamy and savory, it’s a tasty spin on the classic tuna.

25 g protein per serving

Peanut Butter Dip

Wow, do people love this! This peanut butter dip is just 4 ingredients and tastes like frosting! Perfect for apples, pretzels or fruit.

7 g protein per serving

Tuna Cakes

This tuna patties recipe makes a crowd-pleasing easy dinner! The tuna cakes are tender on the inside with a golden crisp exterior.

30 g protein for 2 cakes

Easy Lentil Salad

This lentil salad recipe is everyone’s favorite: bursting with flavor and texture contrasts! It’s the perfect side dish or lunch idea.

13 g protein per serving

Smoked Salmon Salad

This smoked salmon salad is the ideal quick dinner: no cooking involved! It’s fresh, healthy, and full of big flavor.

37 g protein per serving

Energy Balls (Peanut Butter Brownie!)

This no bake peanut butter energy balls recipe tastes like healthy brownie bites! It’s an easy naturally sweet treat made with dates. Adding protein powder is optional, but adds a bit of protein and sweetness. Our family gobbles these up!

3 g protein per serving

Homemade Protein Bars

These homemade protein bars are a family and fan favorite! They’re full of big peanut butter and chocolate flavor, using your favorite protein powder and a few extra ingredients. It’s a plant-based treat you can feel good about.

13 g protein per serving

Frequently Asked Questions

What is the highest protein meal on this list?

My one pot chicken and rice has 49 grams per serving. Greek chicken bowls have 44 grams, and my spinach stuffed salmon, Mediterranean chicken, and chicken enchilada casserole all are 41 grams per serving. Remember that per the guidance from Mayo Clinic above, you only need 15 to 30 grams per sitting so it’s not about having the highest protein but consistently consuming high protein meals.

What does 100 grams of protein look like across a day?

This could look like yogurt bowls for breakfast (31 grams), Mediterranean tuna salad for lunch (35 grams), and shrimp and orzo for dinner (37 grams).

What foods have the most protein per serving?

Some high protein animal sources are chicken breast, turkey, tuna, salmon, and shrimp. Plant based food the highest are tofu, tempeh, lentils, and edamame. For dairy, Greek yogurt and cottage cheese are very high in protein per serving.

What’s the easiest high protein dinner to make on a weeknight?

My sauteed shrimp or Old Bay shrimp are very high protein and take less than 10 minutes.

Can these high protein meals be made ahead?

Most of them will last 3 to 4 days refrigerated. Cooked chicken, cooked beans and lentils, and cooked whole grains are the best bets here. Fish is best eaten within a few days, but tuna cakes save very well too.

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